Creamy Cucumber Salad Recipe

A Salad That Reminds Me of Summer

My garden used to have too many cucumbers. One summer, they grew like crazy. I had to find a way to use them all up.

That’s when I first made this salad. It was so cool and creamy. I still laugh at that summer of cucumbers. Do you have a vegetable that always grows too much in your garden?

Let’s Get Those Cucumbers Ready

First, peel your cucumbers. Then slice them nice and thin. Toss them with two teaspoons of salt in a colander.

Let them sit in the sink for 30 minutes. This pulls out the extra water. This matters because it keeps your salad from getting watery later. No one likes a soggy salad!

The Best Part: The Creamy Dressing

While you wait, make the dressing. Mix sour cream, vinegar, a little sugar, and salt. Then add the garlic and fresh dill.

Whisk it all until it’s smooth. Doesn’t that smell amazing? The dill makes it taste so fresh. Fun fact: Dill is related to the celery plant family!

Putting It All Together

After 30 minutes, shake the cucumbers. Get all that water out. Then put them in a big bowl.

Pour your creamy dressing over them. Toss everything together gently. Now, you must let it chill in the fridge. This matters because the flavors get to know each other. It tastes so much better cold.

Why This Simple Salad is Special

This isn’t a fancy recipe. It’s a feeling. It tastes like a cool breeze on a hot day.

It reminds me of sharing food with neighbors. We would sit on the porch and talk. What’s your favorite food to share with friends?

Your Turn in the Kitchen

This recipe is hard to mess up. That’s the best kind. You can add a little onion if you like.

Or use yogurt instead of sour cream. What would you add to make it your own? I love hearing your ideas. Tell me if you try it!

Ingredients:

Ingredient	Amount	Notes
Kirby pickling cucumbers	3 to 4
Kosher salt	2 1/2 teaspoons	divided
Sour cream	1 cup
White vinegar	3 tablespoons
Sugar	1/2 teaspoon
Garlic	1 small clove	minced
Fresh dill	1 tablespoon	chopped

My Summer Cucumber Salad Secret

I have made this salad every summer for fifty years. My garden always grows too many cucumbers. I still laugh at that.

This recipe is cool, creamy, and so refreshing. It tastes like a sunny afternoon. The secret is in the first step. Do not skip it.

Step 1

First, peel your cucumbers. Then slice them up nice and thin. Toss them with two teaspoons of salt in a colander. Let them sit in the sink for half an hour. This pulls out the extra water. (My hard-learned tip: This stops a watery, sad salad. Trust me on this one.)

Step 2

Now for the creamy part. Mix the sour cream and vinegar in a bowl. Add a little sugar, garlic, and that lovely dill. Doesn’t that smell amazing? Whisk it all until it’s smooth. I love this part.

Step 3

Your cucumbers should be ready. Shake the colander to get the last drops out. Put those crisp slices in a big bowl. Pour your dressing right over the top. Gently toss it all together. Then it needs a little nap in the fridge. What’s your favorite summer vegetable to grow? Share below!

Cook Time	0 minutes
Total Time	40 minutes
Yield	4 servings
Category	Side, Salad

Three Fun Twists to Try

This recipe is like a good friend. It is happy to change things up. Here are some fun ideas for you.

The Ranch Lover

Swap the dill for a tablespoon of ranch seasoning. My grandkids adore it this way.

A Little Spicy Kick

Add a pinch of red pepper flakes. It gives the cool salad a nice little zing.

Garden Party

Throw in some very thin red onion slices. A few cherry tomatoes make it so pretty. Which one would you try first? Comment below!

Serving It Up Just Right

This salad loves company. It is perfect next to a simple grilled chicken. Or pile it on a burger instead of lettuce. It makes a picnic so much better.

For a drink, I think iced tea is just perfect. A cold glass of lemonade works too. For the grown-ups, a crisp glass of Sauvignon Blanc is lovely. Which would you choose tonight?

Keeping Your Cucumber Salad Crisp

This salad is best eaten the day you make it. The cucumbers stay wonderfully crisp. You can keep it in the fridge for one day. Just cover the bowl tightly with plastic wrap.

I do not recommend freezing this salad. Freezing will make the cucumbers soft and watery. The creamy dressing will not hold up well. It is a fresh salad meant to be enjoyed now.

I once made a big batch for a family picnic. I forgot it was in the back of the fridge. Finding it two days later was a sad moment. The cucumbers had lost their lovely crunch.

Making a big batch saves time later. You can have a cool, ready-made side dish. This is a lifesaver on a busy weeknight. It means a healthy choice is always within reach.

Have you ever tried storing it this way? Share below!

Simple Fixes for a Perfect Salad

Is your salad too watery? You might not have drained the cucumbers long enough. Letting them sit with salt pulls out the extra water. This step is the secret to a creamy, not soupy, salad.

Does the dressing taste a bit flat? Try adding a tiny pinch more sugar. I remember when my grandson said it needed “a little something.” A bit of sugar balanced the vinegar perfectly. It makes all the flavors sing together.

Is your dill turning brown? Always use fresh, bright green dill for the best look. Wilting herbs can make the whole dish look tired. A pretty salad is a joy to eat.

Getting the texture right builds your cooking confidence. You learn how ingredients behave. A balanced flavor makes you feel like a real chef. Your family will notice and love it.

Which of these problems have you run into before?

Your Cucumber Salad Questions Answered

Q: Is this recipe gluten-free?
A: Yes, it is! All the ingredients are naturally free of gluten.

Q: Can I make it ahead of time?
A: You can make it a few hours before serving. Keep it chilled in the refrigerator.

Q: What if I do not have fresh dill?
A: You can use one teaspoon of dried dill instead. The flavor will still be lovely.

Q: Can I double the recipe for a crowd?
A: Absolutely! Just use a bigger bowl to mix everything together.

Q: Any optional add-ins?
A: A little chopped red onion is a nice, zesty touch. Fun fact: Kirby cucumbers have thinner skins and fewer seeds. That is why they are perfect for this salad!

Which tip will you try first?

Until Next Time, From My Kitchen to Yours

I hope you love this cool, creamy salad. It always reminds me of summer lunches on the porch. I have shared this recipe with all my grandchildren. Now I am happy to share it with you.

I would be thrilled to see your creation. Your photos inspire me to keep sharing my kitchen stories. It feels like we are cooking together, even miles apart.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Fiona Brooks.